Fish tacos seem to just be starting to get popular over here on the East coast. I guess that’s a big assumption, but I hadn’t actually had one until about a year ago, which is weird given the fact that I have lived around fresh seafood my whole life here in Florida. As soon as I finished that first fish taco ever, I was immediately sad about all of the fish taco opportunities I had missed all of those years! My family does a lot of saltwater fishing and the only thing better than grilling fish that was swimming around just hours prior is throwing that fresh grilled fish on a tortilla with some toppings! That opportunity for fresh fish again came up this weekend with some Mahi we caught down in the Florida Keys (I know, life is good!). Grilled Mahi makes some of the best fish tacos in my opinion, so I couldn’t wait to get the work day over to make my fish tacos.
I like grilled fish for my fish tacos, as opposed to what many consider the more traditional tempura style of fried fish tacos. I feel that marinating the fish, combined with the added taste from the grill really pushes the fish tacos over the top. I’ll be borrowing from the cilantro lime grilled fish marinade recipe we have covered in the past for the fish. While the fish grills, we’ll throw together a really easy cream sauce that goes great with the grilled fish and toasted flour tortillas! Let’s get started…
Marinating the Fish
This marinade takes only about an hour to work it’s magic, do it doesn’t take a whole lot of forethought to get some great taste. The lime flavor and a little bit of kick from the jalapenos really sets off the tacos so trust me, it’s worth the time and effort! Here’s all we need:
Juice from 2 limes
1 clove garlic
1 handful of fresh Cilantro
1 teaspoon salt
2 tablespoons Cooking Oil
Place all of the marinade ingredients in a food processor and pulse until everything is finely chopped. Place the fish fillets in a glass casserole dish and pour on the marinade. Put the dish with the marinating fillets in the refrigerator for an hour.
The Cream Sauce
This sauce goes great with the marinated and grilled mahi and it is really easy to throw together. Here’s how to do it:
3 tablespoons sour cream
3 tablespoons mayonnaise
1/4 cup finely chopped green onions
1/4 cup finely chopped fresh cilantro
The zest from 1/2 lime
The Juice from 1/2 lime
1 finely chopped jalapeno
1 teaspoon salt
Mix all of the ingredients together in a bowl and refrigerate until you are ready! Told ya it was easy…
Grilling the Mahi
Now that we have marinated the Mahi for about an hour, we’ve got our cream sauce ready, so now it’s time to hit the grill and build those tacos!
- Remove the dish containing the mainated Mahi from the regrigerator and place on the counter.
- Preheat the grill to high for direct grilling.
- If you have a fish basket, now is the time to use it! Otherwise, oil your grill grates with a folded up paper towel dipped in some cooking oil.
- Once the grill is heated, place the Mahi over the hottest part of the grill.
- Once the Mahi starts to become opaque on the top, it’s time to flip it over.
- After you flip the fish over, place a few tortillas on the grill to toast. This only takes about a minute per side, so check them quickly. We just want to toast them on each side a little. A little bit or charring is fine (and delicious!).
- Once the fish is cooked through, remove from the grill.
Now all that’s left is assembling a few fish tacos! Load up a tortilla with some of that delicious grilled Mahi, some cream sauce and a little shredded lettuce or cabbage. That’s it! Go on, build some tacos (and make sure you don’t get any of that cream sauce on your keyboard)…